Honey, Ginger & Pear Winter Crumble

At a glance

·        Prep time: 20 minutes

·        Cook time: 30–35 minutes

·        Serves: 4–6

Ingredients

For the fruit filling

·        4 ripe pears, peeled, cored and sliced

·        2 tablespoons runny honey

·        1 tablespoon lemon juice

·        1 teaspoon freshly grated ginger, or 1/2 teaspoon ground ginger

·        1/2 teaspoon ground cinnamon

·        1 teaspoon vanilla extract

·        A handful of dried cranberries or chopped walnuts, optional

For the crumble topping

·        120 g plain flour

·        80 g rolled oats

·        80 g cold unsalted butter, cubed

·        3 tablespoons runny honey

·        A pinch of salt

Method

1.      Heat the oven to 180°C, or 160°C fan. Lightly butter a medium baking dish.

2.     Put the pears, honey, lemon juice, ginger, cinnamon and vanilla in a bowl. Toss until the pears are evenly coated. Fold through cranberries or walnuts, if using.

3.      Spoon the fruit into the prepared dish.

4.     Rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir through the oats and salt.

5.      Warm the honey very briefly so that it becomes pourable, then drizzle it over the crumble mixture. Mix lightly with a fork to create clumps.

6.     Scatter the crumble topping evenly over the fruit.

7.      Bake for 30–35 minutes, until the top is golden and the filling is bubbling at the edges.

8.     Leave to stand for 5 minutes, then serve warm.

Fuzzy Forager tip

Choose pears that are ripe but still firm enough to hold their shape. Conference pears work particularly well.

Storage

Keep covered in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a low oven.

Allergens: Contains gluten, milk and oats. Ensure oats are certified gluten-free if required.